Healthy and Tasty Turkey Meatballs

| November 26, 2008 | 5 Comments

turkey-meatballs

Sometimes, I just don’t know where to start when I write about a recipe. Do I tell you how Paige ate so many of these meatballs that I wondered if she was hiding them in her shirt for later? Or do I tell you how Will was reluctant to eat them, but ended up cleaning his plate once he got a taste of these? Do I mention how these actually taste like the party meatballs I bought at Costco, which have a much higher fat and calorie content?

Or maybe I should just start with the reason I made these . . . A few weeks ago I did a survey on Sarah’s Cucina Bella. I was happy to hear the responses and suggestions and I listened. But it really hit home that I need to have more healthy food and, sadly, less bacon. So, I am working with fish and looking at ways to go vegetarian for dinner without resorting to pasta. All of that is coming.

What I won’t promise is to eliminate all the sweets and bad-for-you stuff. Life is about balance. You take the healthy with the not-so-healthy and you achieve a good balance of food. After all, the body needs both fat and nutrients to run like a well oiled machine.

With Christmas around the corner, there will, of course, be cookie recipes galore over the next few weeks. But they will be sandwiched between healthier content.

Regarding these meatballs: They are perfect for dinners, served with a delicious vegetable or two. Or they can be sandwiched in a roll for a meatball sub. Or, serve them as cocktail meatballs at your next party.

You won’t be disappointed.

More Turkey Meatball Recipes:

Mini Turkey Meatballs

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: serves 4-6 as dinner, 12 as appetizer

Ingredients

  • 1/2 cup Italian bread crumbs
  • 1/4 cup low-fat milk
  • 1 shallot, finely minced
  • 2 cloves garlic, finely minced
  • 1 egg, beaten
  • 1 tbsp chopped fresh thyme
  • 2 tsp Worcestershire sauce
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 1/4 lbs ground turkey

Instructions

  1. Preheat oven to 375 degrees.
  2. Stir together the bread crumbs and milk in a large bowl. Stir in the shallot, garlic, egg, thyme, Worcestershire sauce, salt and pepper. Add the ground turkey and knead together until completely combined.
  3. Roll the turkey mixture into 1 inch balls and place on a baking sheet that's either lightly sprayed with cooking oil or (my preference) covered with easy-release aluminum foil.
  4. Bake for 25-30 minutes, flipping the meatballs once. Meatballs are done when they are lightly browned outside and there is no pink inside.
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Category: dinner, Poultry, Recipes

About the Author ()

Sarah W. Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (5)

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  1. Kalyn says:

    I love meatballs, and they sound just delicious! Never would have thought of adding thyme to turkey meatballs but it’s a great idea.

  2. Another way to get more flavor into meatballs is to substitute dry falafel mix for the breadcrumbs. The mix contains ground chickpeas plus spices, and really boost the flavor of the mild turkey.

  3. Shelli says:

    Are the breadcrumbs you are using gluten free.
    If not do you still think the meatballs will be tasty using the gluten free breadcrumbs.

    • sarah says:

      No, I don’t generally use gluten-free bread products. However, I am sure that gluten-free breadcrumbs could be substituted here without losing the flavor.

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